500 g Brussels sprouts trimmed and cut in half (keep some petals for the service)
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon Provence herbs
1/2 cup white wine
170 g Perron 4-year-old strong cheddar cheese, grated (keep some for the service)
About 2 cups vegetable broth
1/4 cup 15% country-style cream
Salt and pepper from the mill
Preparation for Duck Confit
Preheat the oven to 300 F.
In a large saucepan over medium heat, add the duck fat and melt while stirring. Heat until it begins to bubble slightly.
In a large roasting pan, add the duck legs, beer and spices and pour the duck fat over it. Mix to distribute the ingredients.
Place in the oven and cook for about 3 hours, turning the legs over each hour and basting, until the duck is golden and the meat is easily flaked with a fork. Remove from the baking dish, drain and pull the meat. To recover the fat: filter, let cool and harden then distribute in Mason jars. Use to make luxury breakfast potatoes!
Preparation for Soup
In a large saucepan with a bain-marie, blanch Brussels sprouts for 5 minutes. Empty sauce pan. Set aside.
In the same large saucepan over medium heat add a drizzle of olive oil followed by onion and garlic. Cook for 5 minutes, stirring, to soften.
Add Brussels sprouts, Provence herbs followed by a drizzle of olive oil and season with salt and pepper. Cook for 5 minutes, stirring, to caramelize. Season with salt and pepper.
Deglaze with the white wine and let reduce to dry.
Add the cheese and cook for 2 to 3 minutes, stirring, to melt.
Cover with vegetable broth, season with salt and pepper and bring to a boil. Reduce to low heat, cover and simmer for about 12 to 15 minutes, stirring occasionally. Remove from heat and puree.
Add cream and mix. Taste and adjust seasoning if necessary. Add a little chicken broth to adjust the consistency if desired.
Spread in bowls, garnish with duck confit meat, grated cheese and some Brussels sprouts petals!